License to Grill Chris Schlesinger and John Willoughby

Serves 4 as a side dish

Dressing:
¼ c. olive oil
1/3 c. fresh lime juice (about 3 limes)
3 T. honey
¼ c. roughly chopped fresh cilantro
Salt and pepper to taste
Whisk together all ingredients and set aside.

Squash:
1/3 c. olive oil
1 T. minced fresh garlic
¼ c. fresh chile pepper of your choice
1 T. ground cumin
Salt and pepper to taste
2 medium zucchini, cut lengthwise into ¼ to ½ inch planks
2 medium summer squash, cut lengthwise into ¼ to ½ inch planks

In a pie dish or some large flat rimmed dish, combine olive oil, garlic, cumin, chile pepper, salt and pepper. Add squash and zucchini and toss well to coat. Put the squashes on the grill over a medium hot fire and cook for about 3 minutes each side or until browned. Remove, place on a platter, toss with the dressing and serve.

Editor’s note: This Chile Coated Grilled Summer Squash is a magnificent vegetarian dish served over basmati rice. It is great hot and cold.